A pretty rose-scented sorbet, a reminder of an old-fashioned country garden on a sunny June afternoon. Scatter a few crystallised rose petals or fresh blue borage flowers over each serving to complete the effect.
I find that gum arabic, from specialist food shops and chemists, is easier to use than egg white for crystallising supple flower petals. It has the same effect, but, once dissolved, is less thick and gluey. Use the rose petals to decorate cakes, cold souffles, and other puddings.
Separate the rose petals. Process them with the wine and lemon juice in a processor or blender. Stir into the syrup. Churn or beat by hand as it freezes.
Serve straight from the freezer, and decorate with crystallised rose petals or with borage flowers.
© 1990 Joyce Molyneux. All rights reserved.